Chocolate Soufflé Recipe
Ingredients
100g cooking chocolate
1 egg yolk
3 egg whites
1 teaspoon cornstarch
100ml whole milk + 4 tablespoons milk
30g sugar
8 raspberries
Pinch of salt
Icing sugar for sprinkling
Butter for greasing
Brown sugar for the molds
Preparation
1. Melt 100g cooking chocolate in 100ml whole milk.
2. In a bowl, mix 1 egg yolk with 4 tablespoons milk. Add 1 teaspoon cornstarch and dissolve. Set aside.
3. Add the egg yolk and cornstarch mixture to the melted chocolate and milk, stirring constantly to prevent lumps from forming.
4. When the chocolate mixture begins to thicken, remove from the heat and pour into a bowl to cool.
5. Beat 3 egg whites with a pinch of salt until they are quite thick. Add 30g of sugar and beat a little more.
6. Fold the egg whites into the chocolate mixture and distribute among the 4 ramekins, greased with butter and sprinkled with brown sugar.
7. Place 2 raspberries in each one and bake in a preheated oven at 165ºC for 20 minutes.
8. When ready to serve, sprinkle with powdered sugar.
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